Italian Pizza Dough Recipe

This Italian pizza dough recipe makes enough for 3 medium-sized crusts. Prep it in 15 minutes, let it rise, then divide into rounds and bake!

This recipe makes a fairly thin crust pizza dough, which gets nice and crispy when baked.

Feel free to experiment with different levels of thickness and cooking devices to get it just right – a simple sheet pan, cast iron pizza plate, or round stone all work wonderfully.

Need dinner fast? I have another simple pizza dough recipe that’s made with 2 ingredients and doesn’t require any rise time!

Or, try these delicious bites baked inside a muffin tin. You could even create mini pizzas with English muffins in the air fryer!

Italian Pizza Dough Recipe – Tips and Tricks

• Use warm water. If it’s too hot, the high temperature will kill the yeast and the dough won’t rise.
• Bring it to room temperature. When the dough is cold right out of the refrigerator, it tends to spring back or shrink as you’re trying to spread it out.
• Have a stand mixer? Let your machine do the work for you! Run it on low while slowly drizzling in the olive oil, then beat on medium for several minutes after the yeast water. It will form a ball around the beater when it’s done.

How To Use It

Once it’s pressed into a circle, brush a thin layer of olive oil over the top. Add your favorite sauce and toppings, then bake!

You can also use this recipe for more of your favorite dishes. Divide the dough in half for stromboli or into four portions for calzones.

To make cheesy garlic bread, press it out into a rectangle or circle and slather with a mixture of melted butter and garlic.

Sprinkle shredded mozzarella and parmesan over the top, then add a sprinkle of dried parsley or oregano.

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Plastic Wrap – Gone are the days of using a kitchen towel! Cloth allows moisture to escape, while plastic will trap it to create the ideal humid environment for this thin crust pizza dough.
• Rolling Pin – You can use this for a more consistent thickness or simply pat the ball into the shape and size that you want with your fingers.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌

How do I double this simple pizza dough recipe?

Given the size and amount, it would be best to make two separate batches at the same time.

Where is the best place to let dough rise?

Anywhere that is warm and free from drafts is perfect – you want to trap that moisture in the bowl to create the right amount of humidity.

To accommodate different climates and times of year, the oven is one of the best spots. Set it to 200° for just a minute or two, then turn it off and place your bowl inside.

Can I make this Italian pizza dough recipe ahead of time?

Yes! In fact, it’s great to keep a supply on hand for last minute meals. Divide it into portions and wrap each one tightly in plastic wrap.

They will keep for up to 5 days in the refrigerator or in the freezer for 3 to 4 months. Thaw in the refrigerator overnight and bring to room temperature before using.

Enjoy!

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MORE PIZZA RECIPES

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Meat Lovers Pizza Pretzel Roll

Italian Pizza Dough Recipe

Donna Elick

This Italian pizza dough recipe makes enough for 3 medium-sized crusts. Prep it in 15 minutes, let it rise, then divide into rounds and bake!

5 stars from 1 review

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Prep Time 15 mins

Total Time 2 hrs 15 mins

Course Main

Cuisine Italian

Method Oven

Servings 3 medium pizza crusts

Ingredients

 

1x2x3x

• ▢ 2 teaspoons active dry yeast
• ▢ 1 1/2 cups warm water, not boiling
• ▢ 4 cups all-purpose flour
• ▢ 1 teaspoon sea salt
• ▢ 1/3 cup extra virgin olive oil

Instructions

 

• Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to become foamy.
• In a large bowl, combine flour and sea salt.
• While stirring, drizzle the olive oil into the flour mixture until it is fully combined. Flour mixture will be crumbly.
• Pour the water/yeast into the flour mixture and stir until dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes (dough will become less sticky and develop some elasticity).
• Shape the dough into a ball and place in a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size.
• Punch down the dough.
• Divide dough into 3 equal portions (for pizzas) and place in ziploc bags in the refrigerator for up to 5 days.
• Remove dough from the refrigerator and bring to room temperature before using. Press into a large round, top with olive oil, sauce, and toppings.
• Bake pizza at 500°F for 10-12 minutes or until cheese is melted and crust is cooked through.

Donna’s Notes

Storage: Wrap bread tightly with plastic wrap. Store on the countertop for 3-4 days or freeze for up to 1 month.

Divide into 4 portions to make calzones and 2 portions to make stromboli.

Do not use water that is too hot or it will kill the yeast and the dough will not rise.

You can also make the dough in a standing mixer. Run the mixer on low while slowly drizzling in the olive oil and then beat on medium speed for several minutes after adding the water/yeast to the dough, until the dough forms a ball around the beater.

Bringing the dough to room temperature before using it really helps it become more pliable. When it is cold, it tends to spring back/shrink as you’re trying to spread it out.

You can use a rolling pin to roll out the dough, but I tend to just use my fingers to pat it out into the shape and size I want.

This will make a fairly thin crust pizza (as recipe is written) which gets nice and crispy when baked. Experiment with different thicknesses and cooking devices to get the dough as crispy as you’d like. You can also spread the dough out in a simple sheet pan or on a cast iron pizza plate or on a pizza stone.

Nutrition

Serving: 1 | Calories: 845cal | Carbohydrates: 130g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Sodium: 789mg | Sugar: 1g | Fiber: 7g | Calcium: 32mg | Iron: 8mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published November 2021

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